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HelloFresh Teams Up With Pat LaFrieda For The ULTIMATE Burger

Behind the Scenes July 31, 2017

Over the course of his illustrious career, Pat LaFrieda Jr. has been dubbed "butcher to the stars" and had his signature meat blends accepted at some of the hottest restaurants (...)

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On The Menu Next Week: Carla Hall’s Summery Lemon Chicken

Eat June 19, 2017

And last, but certainly not least on the list of (RED) celebrity chef recipes this June is Carla Hall's Summery Lemon Chicken with Tarragon Chimichurri. Fluffy couscous, nutrient-packed kale, and (...)

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Get to Know The 4 (RED) Celebrity Chefs

Behind the Scenes June 7, 2017

June is officially here, which means we're celebrating four weeks of (HelloFresh)RED recipes to raise money and awareness in support of an important goal: ensuring no baby is born (...)

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On The Menu Next Week: Emeril’s Herbed Dijon Chicken Breast

Eat June 5, 2017

Next up on the list of celebrity-studded (RED) recipes is an Herbed Dijon Chicken Breast with Zucchini and Red Potatoes from none other than Emeril Lagasse himself. It's quick and (...)

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EAT (RED) SAVE LIVES with Celebrity Chefs this June

Eat May 29, 2017

We’ve always believed home-cooking improves lives, but thanks to the next four weeks of (RED) Chef Ambassador recipes from Mario Batali, Emeril Lagasse, Rachael Ray, and Carla Hall, we’(...)

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Get to Know Palak Patel

Behind the Scenes June 10, 2016

Last week, we introduced you to our friend and talented guest, Chef Palak Patel. If you were adventurous enough to enjoy her recipe for South Indian Shrimp Curry, you will (...)

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Interview With Chef Nir, Plus His Ras el Hanout-Spiced Chicken Thighs

Behind the Scenes November 10, 2015

We've already told you how crazy excited we are for the start of our Guest Chef Series, but we just had to remind you that the first featured recipe from (...)

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Guest Chef Series: Nir Mesika of Timna

Behind the Scenes November 5, 2015

We are so beyond thrilled to announce the launch of the HelloFresh Guest Chef Series!  Each season, we'll feature up and coming chefs from around the country and include their (...)

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